Tomato and Sweet Corn salad

2 ears fresh corn, husked

½ pint cherry tomatoes, cut in half

2 slicing tomatoes cut, into small dice

1 cucumber, peeled and diced

3/4 cup finely sliced scallions

1/2 cup chopped fresh basil (optional)

1/4 cup extra-virgin olive oil

1 tablespoon Balsamic vinegar

Salt and pepper to taste

This is our go to salad for basically all of summer…..Eat what the farmers eat. 

Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Sweet Corn Succotash

2 Tbsp extra-virgin olive oil

1 1/2 cups chopped onion

Coarse kosher salt

1 large garlic clove, minced

2-3 cups chopped red tomatoes (about 1 1/2 pounds)

2 cups corn kernels cut from 3 ears of corn 

2 cups yellow wax beans or green beans cut into inch pieces

3 Tbsp thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat.

Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and yellow beans. Reduce heat to medium-low, cover, and simmer until corn and yellow beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in basil and serve.

Spicy Sweet Corn and Kale Sauté

1 bunch green kale – rough chopped with the stems removed

1 bell pepper – small dice

1-2 ears of sweet corn (kernels removed from cob)

2 Tbsp cilantro – chopped fine

2 cloves garlic – minced 

1-2 tsp red pepper flakes

2 Tbsp olive oil

Salt and pepper to taste

Heat oil over medium heat. Add the garlic and cook until aromatic 1-2 minutes. Then add the kale and cook until the leaves are beginning to wilt. At this point add the sweet corn, peppers and red pepper flakes. Continue to cook until the moisture is evaporated.

Remove from the heat and toss in the chopped cilantro. Add salt and pepper to taste.

Mexican Style Street Corn

2-3 ears corn, shucked

1 tablespoons vegetable oil

Kosher salt and freshly ground black pepper, to taste

1/2 cup crumbled feta cheese, divided

1/4 cup mayo

¼ cup sour cream

1/4 cup cilantro minced for garnish

1 teaspoons lime zest

1 teaspoon chile powder

Lime wedges, for serving

Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.

In a small bowl, stir together ¼  cup of the Feta cheese with the mayo, sour cream, lime zest and chile powder to combine.

Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.

Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ¼ cup of cheese and cilantro, then serve with lime wedges.

Indian-Style Sweet Corn Curry

3 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

2 1/2 teaspoons cumin seeds

1 clove garlic, minced

1# red norland potatoes, cut into small dice

2-3 medium tomato, cut into small dice

4 tablespoons chopped cilantro

3 tablespoons chopped mint leaves

1-2  peppers chopped 

2 cups fresh corn kernels

1 can coconut milk

3/4 teaspoon salt

1 tablespoon lemon juice

Cayenne pepper, to taste

In a large pan, heat the oil over medium-high heat until shimmering. Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.

Add the tomato, cilantro, mint, and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the potatoes are cooked through.

In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until aromatic. Stir the toasted cumin seeds into the curry and season with black pepper and cayenne to taste. Serve immediately.

Grilled Savoy Cabbage and Sweet Corn Salad

1 head savoy cabbage

1-2 ears sweet corn

1 onion, sliced thin

1/4 cup plus 2 tablespoons olive oil {see notes}

1 tablespoon apple cider vinegar

1 clove garlic

1 tablespoon lime juice

1 teaspoon lime zest

Sea salt to taste

Black pepper to taste

1/4 cup minced cilantro or basil

½ cup crumbled feta

Preheat grill for about 10 minutes.

Cut the cabbage into 8 wedges and remove corn from husks.

In a bowl, place cabbage and corn and drizzle with olive oil and season with salt and pepper.

Grill vegetables for about 10 minutes turning frequently until a good char is present then remove and place back in the bowl and cover.

Once the vegetables are cool enough to handle, give the cabbage a rough chop. Remove the corn from the cob and remove stem and seeds from pepper and chop. 

Blend or whisk together 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper.

Once the desired taste and consistency is reached with your dressing, toss the grilled vegetables and onions in with the minced herbs. Crumble feta over the top and serve warm.

Grilled Green Bean, Corn and Pepper Salad

1 bag green beans, trim ends

1 sweet pepper, seeded and small diced

1-2 ears of corn, grilled

1/4 cup extra virgin olive oil

1/4 cup rice wine vinegar

1 Tbsp whole grain mustard

1/2 tsp pepper 

1/4 tsp salt 

2 Tbsp chopped basil (optional)

Preheat grill to medium heat.

Grill corn with husks on until tender then remove husks and separate kernels from cob.

Toss beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.

Remove seeds from pepper and dice small. Add this to the green beans.

Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil).

Cook for 10 to 15 minutes stirring occasionally until it is slightly charred. 

Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.

Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.

Place the beans, corn and peppers in a salad bowl and pour dressing over them.

Toss all ingredients gently until the beans, corn and peppers are fully coated with the dressing.

Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.

Grilled Corn and Potato Salad

2-3 ears of corn, husked

½ lb potatoes, sliced into quarter inch rounds

4 tablespoons olive oil, divided

½ cup (loosely packed) fresh basil leaves, large leaves torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon kosher or sea salt

Fresh cracked pepper to taste

Kosher salt, freshly ground pepper

Heat your grill to high.

Pack potatoes with olive oil, salt and pepper into a tightly wrapped piece of aluminum foil. You want to make sure the steam stays in to cook the potatoes quicker. Place on grill and rotate after about 7minutes. Should be ready in about 15 minutes, but varies depending on the grill temp.

Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. Place in fridge for 10 minutes to allow to cool. Remove potatoes from grill when tender and take out of foil. Let cool to room temp and place in bowl with corn.

Mix basil, EVOO, balsamic vinegar, salt and pepper into a bowl and whisk for good consistency. Give it a taste and adjust the seasoning if needed. 

Toss corn, potatoes and dressing together and serve.

Broccoli and Sweet Corn Salad with Balsamic Vinaigrette

1 head of Broccoli cut into small florets

1 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Parsley Chopped

3 Cloves Garlic

2 ears of Corn, shucked and separated from cob

1/2 teaspoon chili powder

Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon kosher or sea salt

Fresh Cracked Pepper to Taste

Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.

Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn, parsley and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.

In a bowl, whisk together the vinaigrette ingredients.

After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.

Black Bean and Tomato Salsa

2 ears of sweet corn kernels removed from cob

15oz can black beans drained then rinsed

4-5 tomatoes small diced

½ bunch cilantro chopped

½ onion small diced

1 sweet pepper small diced

1 tbsp. garlic minced

Juice from one lime

1 avocado diced

1 tbsp. olive oil, or to taste

Salt and Pepper to taste

Stir together sweet corn, black beans, diced tomatoes, onion, garlic, and pepper.

Once mixed gently fold in lime juice avocado, cilantro, and olive oil.

Salt and pepper to taste